This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
He said, ‘I want to make you my leadbartender, because you have a culinary background and a palate, and you know how to build flavors,’” he says. And he took me under his wing, and taught me about bartending.”
Recently launched in Emeryville, Pippal’s beverage program is a celebration of India as seen through the eyes of the team’s creative leadbartender, Izler Thomas. Every cocktail on the menu pays homage to a specific heritage property in India, and incorporates flavor profiles that reflect the ingredients found in that region.
Recently launched in Emeryville, Pippal’s beverage program is a celebration of India as seen through the eyes of the team’s creative leadbartender, Izler Thomas. Every cocktail on the menu pays homage to a specific heritage property in India, and incorporates flavor profiles that reflect the ingredients found in that region.
Our leadbartender Nick Madden is on six years now. We also just put out our Greatest Hits, Volume 1 menu featuring some of our most successful recipes. My team loyalty is baffling. Our two general managers, Shea Shawnson and Nick DesEnfants, have been with me for 16 years.
Alfredo’s Favorite At Artusi in Seattle, leadbartender Christian Nguyen uses the rosa version in the Alfredo’s Favorite. But similarities don’t imply sameness, and the flavorful differences between vermouth and Americano mean curious drinkers have more options from which to choose. 1 1/2 oz.
Sara Chaudhuri, LeadBartender at the One Michelin-starred Bresca and a Tales of the Cocktail Top 10 Semifinalist, leverages her background in graphic design to craft Bresca’s Ethos cocktail menu, blending life experiences with nostalgia and sentiment through unique ingredients.
Pandan is strong and will stand out in cocktails, but also subtle enough that it can still let the spirit shine,” says Alex Law, leadbartender for Bar Podmore in Honolulu. “It This superpower gives it incredible versatility—whether in an indulgent dessert drink or a light, unfussy highball.
Erin Walsh is leadbartender at Muchacho , an all-day taco shop in Atlanta. Notes Erin Walsh, leadbartender at Muchacho in Atlanta, created this recipe. The Mary Jane has a unique blend of melon, coconut and citrus that transports you to a luxurious and relaxing beach vacation. Pineapple juice ½ oz.
Bringing this concept to life on screen, each episode will pair industry-leadingbartenders with host Carina Soto Velasquez, to explore the marriage of unlikely elements and how these unexpected fusions can create something special.
Lexi Parker, leadbartender, Poka Loka Social Club , Denver “When it comes to an underrated Swiss-army-knife bourbon, J.W. Sheila Arndt, leadbartender, Restaurant R’evolution , New Orleans “My recommendation for an affordable and underrated bourbon would have to be Evan Williams Bottled-in-Bond.
“With a record number of new distillery openings, a high level of creativity and innovation within drinks production, and at-home cocktail and drinks creation going toe to toe with leadingbartenders, the future is looking bright for spirits lovers.” World Dram Day Event In Soho Dram Bar in Soho is hosting the event.
Grace Tomczak, leadbartender, MAKfam , Denver “ Brother’s Bond Cask Strength has certainly earned a spot behind the bar at The Golden Swan. Great for shaken and stirred drinks, it’s 115.1 proof so the liquid stands up for sure. It seems to give the spirit a roundness I personally really enjoy.
My mentor and friend Will Patton gave me his copy,” says Sara Chauduri, the leadbartender of Bresca in Washington, D.C., The Legend Lives On The gospel of “The Flavor Bible” inside the bar industry continues to spread primarily through word of mouth. “My and a finalist in VinePair’s Next Wave Awards.
Any home bartender can really bring their cocktails to the next level with simple infusions adding herbs, spices, fruits, even meats to their favorite spirit to create a cocktail worthy of their favorite high-end cocktail lounge. Michael White, leadbartender, The Emerald Hour , Mountain View, Calif.
Jeff White, leadbartender, Experimental Cocktail Club , NYC “I wish that black or opaque bottles would disappear from the back bar — sorry Hendrick’s ! A drink, by the way, that either tastes like a trip to Bed Bath & Beyond, or in the best case — with addition of simple syrup — a SweeTart melted in a bowl of potpourri.”
” —Liz Kelley, leadbartender, Cure , New Orleans “I’d never been a fan of Cognac until one of my trusted liquor reps insisted I try Cognac Frapin 1270. Christine Kim, leadbartender, Service Bar , Washington, D.C. It was life-changing; I immediately fell in love with it. It’s a warm hug to the soul.”
” —Roisin Garcia, leadbartender, Ocean Prime , NYC “Since I started imbibing, I’ve always been a whiskey girl. Abby Blanchard, leadbartender, Broken Shaker , Los Angeles “In the massive bourbon category, it can be hard to navigate the myriad labels and find ‘your whiskey.’
Grace Tomczak, leadbartender, MAKfam , Denver “ Square One ’s lineup of rye vodkas. Petr Balcarovsky, leadbartender, The Apparatus Room at Detroit Foundation Hotel , Detroit “One of the best vodkas for mixing is still, to this day, Ketel One. If ever I am craving a vodka cocktail, Ketel One is always my call.”
Michael White, leadbartender, The Emerald Hour , Mountain View, Calif. It has the sweet corn and vanilla notes that hold up well in the heat, but being aged 8 years, it also has oaky notes that are a great complement to the honey and lemon. If you warm it, it can be a sultry, soothing cocktail like in my version of a Hot Toddy.
Notes Oscar Garcia, leadbartender at seafood grill Corvina in Boca Raton, FL, created this recipe. . Stoli Blueberry vodka Blueberries Mint Instructions Muddle 6 blueberries and mint in a shaker tin. Add all ingredients and ice to a shaker tin. Pour into Collins glass. Top off with club soda. Lemon juice ½ oz.
Mellow Corn has a cult following on the Camp Runamok alumni Facebook group, where various bartenders extol its virtues,” says Frederic Yarm, leadbartender at Josephine in Somerville, Mass. That mutual adoration congealed further through social media.
Carlos Suarez, leadbartender, Harvest at The Ranch , Laguna Beach, Calif. This blended Scotch offers a delightful array of flavors and aromas from various regions, making it a fantastic introduction to the world of whisky.
In case you haven’t heard, I’ve finally opened my own bar – with my good friend, business partner, and former leadbartender at Clyde Common, Benjamin Amberg. This post is long overdue, but I’ve been very, very, very busy these past four months.
Notes Alicia Russell, leadbartender at Panzano in Denver, CO, created this recipe. . Demerara simple syrup Espresso bean garnish Instructions Combine all ingredients in shaker tin. Shake for 15-20 seconds until thoroughly chilled and frothy. Pour into chilled coupe glass. Top with a couple espresso beans.
Beyond that, any bartender who can incorporate Suze into a cocktail with balance is my kind of barkeep.” ” —Carlos Kennedy-Lopez, leadbartender, Lolita , NYC “My green-flag bottle for a bar is Pathfinder! That is an ethos I can get behind.
Andy Pratt, leadbartender, Dovetail Bar , New Orleans “I’ve started seeing bottled-in-bond rye shots being ordered more frequently at my bar and at the bars I go to. A nice sherry or vermouth shot helps carry the party forward without pushing anyone beyond their limits. It’s also great for the staff.
The multi-day festival-like celebration saw the region’s best bar talent headlining guest shifts at some of Hong Kong’s most acclaimed cocktail bars in the lead-up to the main event on 16 July, welcoming over 1000 of Asia’s leadingbartenders, drinks industry professionals and tastemakers to the city.
Heather Blanchard, leadbartender, Virgin Hotels , New Orleans “I definitely wish more people ordered the Paloma ! It is a beautifully balanced drink and creates an intriguing blend of herbal, citrus, and slightly sweet notes. It’s such an underrated cocktail.
Sheila Arndt, leadbartender, Chef John Folse’s Restaurant R’evolution , New Orleans “When it comes to a great bourbon at an approachable cost, I would lean on Old Forester 100 Proof. Drew Furlough, leadbartender, Amazonia , Washington, D.C. It’s 100 proof, so it stands up in cocktails. Evan Williams 1783.
As a bartender, I hate this, mostly because I think it is dangerous and encourages reckless binge drinking behavior. James Watts, leadbartender, Fat Cat , Las Vegas “Why are so many DrinkTok drinks made in cars? I also hate it because it removes the focus from the liquor itself and highlights the sugary reward at the end.
Billy Langenbacher, leadbartender, Amara Resort and Spa , Sedona, Ariz. Each batch is unique, hand-selected, and slightly varies in proof and taste, making it a favorite among bourbon enthusiasts for its authenticity, depth, and commitment to traditional bourbon-making methods.”
We asked leadbartender Monica Hernandez, who has been with RC for 13 years, to shed some light on the process and its challenges. The Learning Curve Before even setting foot on the ship, Hernandez says the entire bartending team headed to Spain for an intense, two-week cocktail bootcamp to prepare them for slinging drinks at sea.
Notes Morgan Styers, leadbartender of Merchant & Trade in the Kimpton Tryon Park Hotel in Charlotte, NC, created this recipe. Add grenadine to the bottom of the glass. Add crushed or pebble ice. Strain liquid from cocktail shaker into the glass on top of the grenadine and ice. Top with sparkling water.
Victoria Goodwin, leadbartender, Blue Sunday , Bensalem, Pa. “I would have to say the Eagle Rare 10-year Single Barrel. Although it’s not ‘cheap,’ it is affordable for a single-barrel bourbon and well worth the money.” “We just made the decision to switch to Sweetens Cove Kennessee in our Black Manhattan.
It’s tough when a bar is hinging their cocktails on the nuances of juices and the prepping of raw materials,” explains Ash Miyazaki, leadbartender at The Let’s Go! Disco & Cocktail Club in Los Angeles.
Notes Morgan Styers, leadbartender of Merchant & Trade in the Kimpton Tryon Park Hotel in Charlotte, NC, created this recipe. Add grenadine to the bottom of the glass. Add crushed or pebble ice. Strain liquid from cocktail shaker into the glass on top of the grenadine and ice. Top with sparkling water.
” —Mike Ross, leadbartender, Gravitas , Washington, D.C. Matured in oak casks, it gives a pleasant honey and citrus notes on the nose and light peat, zest, apricot, and melon for the finish. I enjoy this Scotch because it is not too overwhelming, and it’s a unique style that I’ve never come across before.”
For two years, Max Crane put himself through bartending hell every weekend. “I I worked the bar at a nightclub in San Francisco’s North Beach area,” explains Crane, now the leadbartender at cafe Verdant within the Orange County Museum of Art in Costa Mesa, Calif. to prep for private parties in the space.
Alex Taylor, leadbartender, Bethany Beach Ocean Suites , Bethany Beach, Del. While certainly a sipper, Noah’s Mill definitely makes excellent spirit-forward cocktails including Old Fashioneds and Manhattans with a more brazen sweet vermouth, such as Carpano Antica Formula or Yzaguirre Rojo Reserva.” is one that I particularly enjoy.
James Watts, LeadBartender, Fat Cat , Las Vegas “Highland Park Magnus. Though bars often relegate such peaty Scotch to atomizers that sit dusty and scarcely used next to exotic bitters on the bar top, and while some think Laphroaig is too much of a bully to cocktail with, I say play around with it and see how amazing it can taste!”
Carlos Kennedy-Lopez, leadbartender, Lolita , NYC “Our bar likes to highlight smaller producers doing cool unique things. It’s versatile in shaken cocktails as well as more spirit-forward drinks, like a Tuxedo variation.
We organize all of the trending information in your field so you don't have to. Join 5,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content